Badrijani with nuts

Name: Badrijani with nuts
Total time: 45 min
Yield: 6 servings
Ingredients: Eggplants – 600 g; Peeled walnuts - 200 g; Garlic – 10 g; Wine vinegar - 25 g; Water for filling - 70 g; Sunflower oil – 60 g; Ground coriander - 2 g; Blue fenugreek – 1 g; Paprika – 2 g; Salt - 4 g

Eggplant rolls with spicy nut filling.

45 min · 6 servings

Per serving

Approximately 337 kcal Protein: 6.3 g Fat: 32.0 g Carbohydrates: 11.5 g

Calculation based on the edible mass of ingredients; actual values vary by product.

Check allergens

Contains: Walnuts

NHS: food allergy

Ingredients

Eggplants – 600 g
Peeled walnuts - 200 g
Garlic – 10 g
Wine vinegar - 25 g
Water for filling - 70 g
Sunflower oil – 60 g
Ground coriander - 2 g
Blue fenugreek – 1 g
Paprika – 2 g
Salt - 4 g

How to cook

Slice the eggplants lengthwise into slices about 5mm thick. Fry on both sides using oil in batches.
Grind the nuts with garlic, vinegar, water, salt and spices to a thick paste.
Cool the eggplants on a paper towel. Distribute the filling and roll the rolls.

Products for the recipe

Shelled walnuts — 200 g for 6 servings: peeled walnuts.

Adaptation of Vostok Food: the proportions and presentation form have been changed, the set of spices has been simplified. Text - CC BY 3.0.

Source: Georgia About — Eggplant with walnuts and spices · CC BY 3.0